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Dictionary of Food Compounds with CD-ROM, Second Edition
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentr...
IUPAC Handbook
None
Dictionary of Food Compounds with CD-ROM
The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including: NATURAL FOOD CONSTITUENTS Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids FOOD ADDITIVES Colorants Preservatives Antioxidants Fl
The Chemistry of Natural Products-IX
"The contents of this book appear in Pure and Applied Chemistry, vol. 41, nos. 1-2 (1975)."
Biologically-active Phytochemicals in Food
This book looks at the biosynthesis and significance of phytochemicals, their analysis and antioxidant behaviour, paying special attention to their anti-oxidant properties.
